Pages

Kalamata Olive Tapenade

If you are an olive fan, then you will want to whip up a batch of this delightful sharp and tangy olive paste that I was inspired to make after seeing Ivy's version. I used plump tasty purple Kalamata olives and omitted the capers and anchovies that are usually included in traditional recipes, adding some garlic, a shallot and some soft creamy goat cheese instead. Make sure to use good quality ingredients, and especially avoid buying jarred olives. If you live in London, Ontario, the best olives I've found to date can be purchased from The Perfect Bakery.

If you can resist the urge to eat it by the spoonful, serve with crackers, crusty bread, as a dip with vegetables, or with some pasta. Or for the ultimate taste experience, spread the tapenade over some red wine biscotti. Simplicity at its most seductive.

Ricki, the flavour of the olives was so delightfully strong that really the goat cheese was added more for texture. At least that was my assessment. Either way, I could seriously eat this every single day, so I'm going to make it again, and again and come up with different variants. Maybe I'll add more goat cheese next time :)

Based in London, Ontario, a veteran vegetarian for 23 years serves up a collection of delicious culinary creations from her kitchen, with an emphasis on spicy Indian dishes and whole foods. If you want to know what sensible vegetarians eat, Lisa's Kitchen is the place to be.